Description
Crunchy, creamy, and utterly satisfying air-fried potato skins, perfect for cozy autumn nights.
Ingredients
- 4 medium-sized russet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese (cheddar or a blend)
- ½ cup cooked bacon bits (or halal turkey bacon)
- ¼ cup sour cream (or a dairy-free alternative)
- 2 green onions, sliced
- Optional: paprika or chili powder for a kick!
Instructions
- Preheat your air fryer to 400°F (200°C). Wash the russet potatoes thoroughly and poke several holes into each with a fork.
- Place the potatoes in the air fryer basket and cook for 30-35 minutes, turning halfway through until fork-tender.
- Remove the potatoes and let them cool slightly. Cut each potato in half lengthwise and scoop out some of the flesh.
- Drizzle the potato skins with olive oil, then sprinkle with salt, pepper, and additional seasonings.
- Place the potato skins back in the air fryer basket, cut side up, and cook for an additional 5-7 minutes until golden-brown and crispy.
- Fill the crispy skins with shredded cheese and bacon bits, then return them to the air fryer for another 3-5 minutes until the cheese melts.
- Top with sour cream and sliced green onions, then serve warm.
Notes
Allow potatoes to cool slightly before scooping to prevent burns. Make sure not to overcrowd the air fryer for even cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American